Asian Chicken Salad with Fried Rice Noodles
A delicious salad full of nutrients and dietary fiber and dressed with a gluten-free, dairy-free Asian sauce. You can easily make the fried rice noodles, too!
Asian Chicken Salad
You know I love a salad piled high with veggies! I really think it is the best way to fill my body with nutrients, minerals and all the goodies you get from fresh veggies.
And I’m always looking for ways to use up the rest of a head of cabbage. And in this case we had a little extra red lettuce so we added it in with the Romaine, too.
Add in a little lean protein and a simple homemade vinaigrette or dressing and life is good!
We love trying new dressings and flavor combinations. Finding inspiration on Instagram, I looked at several dressings and settled on one from Epicurious.
With a few minor adjustments, you can make it gluten free with GF soy sauce or coconut aminos. Most of the other ingredients should be naturally gluten and casein free.
Homemade Fried Rice Noodles
A fun discovery was learning how to make fried rice noodles at home. Use Thai Kitchen stir fry noodles or Annie Chung’s pad thai noodles or any type of gluten-free rice noodle.
We discovered this technique at the Austin Wine & Food Festival. Chefs from HEB were frying dry rice noodles in avocado oil and sprinkling with a little seasoning. And they showed us how to do it.
Really it is very easy – heat up avocado or olive oil in a small saucepan and drop the rice noodles in for a few minutes.
Since they will puff up, don’t overcrowd the oil.
We used a total of about 10-15 noodles broken in half and cooked them in small batches. Carefully remove with tongs onto a paper towel and sprinkle with salt or seasoning.
I was surprised that they actually maintained the crunch and stood up to the salad dressing. I love the added texture! It was really good and I had to share.
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Asian Chicken Salad | Gluten-Free, Dairy-Free
A delicious salad full of nutrients and dietary fiber and dressed with a gluten-free, dairy-free Asian sauce.
- 3 1/2 tbsp EVOO
- 2 1/2 tbsp GF coconut aminos
- 1 tbsp rice vinegar
- 1 1/2 tsp fresh grated ginger
- 1 tsp dry mustard
- 1 tsp agave or honey
- 1/8 + tsp pure sesame oil
Asian Chicken Salad
- 1 large bone-in chicken
- 1/3 head cabbage, chopped
- 3 tbsp sliced almonds
- 2 Persian cucumbers, sliced
- 1 large organic carrot, peeled and grated
- 1/2 cup cooked shelled edamame
- 4 green onion, sliced
- fried rice noodles (10-15 strands fried in hot oil)
Preheat the oven to 400 degrees.
Place the chicken breast in an oven safe baking pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 45 minutes to an hour depending on how big the chicken breast is. When cooked through, remove from the oven and let cool before pulling off the bone and shredding.
Prepare the Asian dressing by whisking together the EVOO, coconut aminos, rice vinegar, fresh grated ginger, dry mustard and agave (or honey) and a splash or two of pure sesame seed oil (adjust based on your taste preference). Set aside.
Wash, rinse and dry the lettuce and cucumbers. Prep the vegetables and place in two large salad bowls. Add the chicken, then dressing. Toss before adding the fried noodles. Enjoy!
- Keep fresh ginger in the freezer and pull it out when needed for a recipe.
- It is easier to peel of the skin and grate it when frozen.
Adapted from Epicurious